The Ingredient That Will Change Your Chicken Soup Forever - Tasting Table

While you could easily add lemon juice to taste, Rachael Ray recommends using ¼ cup of lemon juice. Her recipe calls for adding the lemon juice at the very end of the cooking process when the chicken soup is already done, contrary to what you may be used to. Whereas herbs and spices take time to infuse your soup with flavor, the same doesn't apply to lemon juice because it reacts differently to prolonged heat. For this reason, The Seattle Times warns against putting in the lemon juice too early. Lemon juice that's cooked for too long will inevitably become concentrated and turn bitter and can cause any greens in the soup to lose color and flavor (via Epicurious). 

Lemon zest on the other hand, can go in along with the rest of the aromatics and vegetables, according to the recipe Ray shared. But if you want to take advantage of the brightness that lemon juice can contribute to a chicken soup, stick to adding it at the end.

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The Ingredient That Will Change Your Chicken Soup Forever - Tasting Table
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